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Cetinbas S, Gumus‐Bonacina CE, Tekin A. Separation of squalene from olive oil deodorizer distillate using
short‐path
molecular distillation. J AM OIL CHEM SOC 2022. [DOI: 10.1002/aocs.12552] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Sena Cetinbas
- Food Engineering Department, Faculty of Engineering Ankara University Ankara Turkey
| | | | - Aziz Tekin
- Food Engineering Department, Faculty of Engineering Ankara University Ankara Turkey
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Bezerra ID, Belisário CM, Favareto R, Taham T, Castejon LV. Industrially concentrated tocopherols from soybean oil deodorizer distillate. BRAZILIAN JOURNAL OF FOOD TECHNOLOGY 2022. [DOI: 10.1590/1981-6723.15621] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
Affiliation(s)
| | | | - Rogério Favareto
- Instituto Federal de Educação, Ciência e Tecnologia Goiano, Brasil
| | - Thiago Taham
- Instituto Federal de Educação, Ciência e Tecnologia do Triângulo Mineiro, Brasil
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Srivastava S, Sreerama YN, Dharmaraj U. Effect of processing on squalene content of grain amaranth fractions. J Cereal Sci 2021. [DOI: 10.1016/j.jcs.2021.103218] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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Martínez-Beamonte R, Sanclemente T, Surra JC, Osada J. Could squalene be an added value to use olive by-products? JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2020; 100:915-925. [PMID: 31670393 DOI: 10.1002/jsfa.10116] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/28/2019] [Revised: 10/25/2019] [Accepted: 10/25/2019] [Indexed: 05/21/2023]
Abstract
Squalene (SQ) is an intermediate hydrocarbon in the biosynthesis of phytosterols and terpenes in plants. It is widely used for applications such as skin moisturizers, vaccines, or in carriers for active lipophilic molecules. It has commonly been obtained from sharks, but restrictions on their use have created a need to find alternative sources. We present a review of studies concerning SQ in olive groves to characterize its content and to provide new aspects that may increase the circular economy of the olive tree. There is a large variation in SQ content in virgin olive oil due to cultivars and agronomic issues such as region, climate, types of soil, crop practices, and harvest date. Cultivars with the highest SQ content in their virgin olive oil were 'Nocellara de Belice', 'Drobnica', 'Souri', and 'Oblica'. An interaction between cultivar and aspects such as irrigation practices or agricultural season is frequently observed. Likewise, the production of high SQ content needs precise control of fruit maturation. Leaves represent an interesting source, if its extraction and yield compensate for the expenses of their disposal. Supercritical carbon dioxide extraction from olive oil deodorizer distillates offers an opportunity to obtain high-purity SQ from this derivative. Exploiting SQ obtained from olive groves for the pharmaceutical or cosmetic industries poses new challenges and opportunities to add value and recycle by-products. © 2019 Society of Chemical Industry.
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Affiliation(s)
- Roberto Martínez-Beamonte
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, Spain
| | - Teresa Sanclemente
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Ciencias de la Salud y del Deporte-Universidad de Zaragoza, Huesca, Spain
| | - Joaquín C Surra
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Producción Animal y Ciencia de los Alimentos, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Huesca, Spain
| | - Jesús Osada
- Instituto Agroalimentario de Aragón, CITA-Universidad de Zaragoza, Spain
- CIBER de Fisiopatología de la Obesidad y Nutrición, Instituto de Salud Carlos III, Madrid, Spain
- Departamento de Bioquímica y Biología Molecular y Celular, Facultad de Veterinaria, Instituto de Investigación Sanitaria de Aragón-Universidad de Zaragoza, Zaragoza, Spain
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Deng W, Liu K, Cao S, Sun J, Zhong B, Chun J. Chemical Composition, Antimicrobial, Antioxidant, and Antiproliferative Properties of Grapefruit Essential Oil Prepared by Molecular Distillation. Molecules 2020; 25:molecules25010217. [PMID: 31948058 PMCID: PMC6982870 DOI: 10.3390/molecules25010217] [Citation(s) in RCA: 52] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2019] [Revised: 12/24/2019] [Accepted: 01/03/2020] [Indexed: 01/13/2023] Open
Abstract
Grapefruit essential oil has been proven to have wide range of bioactivities. However, bioactivity of its molecular distillate has not been well studied. In this study, a light phase oil was obtained by molecular distillation from cold-pressed grapefruit essential oil and GC-MS was used to identify its chemical composition. The antimicrobial activity of the light phase oil was tested by filter paper diffusion method, and the anticancer activity was determined by the Cell Counting Kit-8 (CCK-8) assay. Twenty-four components were detected with a total relative content of 99.74%, including 97.48% of terpenes and 1.66% of oxygenated terpenes. The light phase oil had the best antimicrobial effect on Bacillus subtilis, followed by Escherichia coli, Staphylococcus aureus and Salmonellaty phimurium. DPPH and ABTS assays demonstrated that the light phase oil had good antioxidant activity. The CCK-8 assay of cell proliferation showed that the light phase oil had a good inhibitory effect on the proliferation of HepG2 liver cancer cells and HCT116 colon cancer cells.
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Affiliation(s)
| | | | | | | | | | - Jiong Chun
- Correspondence: ; Tel.: +86-797-839-3068
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Maziero EV, Salles RB, Tovar LP, Tanabe EH, Bertuol DA. Fractionation of polyethylene wax by pilot-scale molecular distillation: new insights on process development. Chem Eng Res Des 2019. [DOI: 10.1016/j.cherd.2019.09.041] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
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7
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Wang LX, Zhao WH, Lu YF, Wang CX. Antioxidant and Cytotoxic Activities of Distillates Purified by Means of Molecular Distillation from Ginger Extract Obtained with Supercritical CO 2 Fluid. Chem Biodivers 2019; 16:e1900357. [PMID: 31573145 DOI: 10.1002/cbdv.201900357] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2019] [Accepted: 09/19/2019] [Indexed: 12/12/2022]
Abstract
The ginger extract obtained with supercritical CO2 fluid was purified by molecular distillation (MD), and the chemical compositions, antioxidant and cytotoxic activities of ginger extract and its distillates were investigated. Analysis revealed that the ginger extract was rich in terpene hydrocarbons, along with oxygenated terpenes and other non-volatile compounds. The MD distillates were prepared in a series of stages and the active compounds like terpenes and gingerols could be separated by MD. The major compounds of the distillates purified by MD at 40 °C, 80 Pa and 60 °C, 80 Pa were terpene hydrocarbons. Additional distillates obtained by MD at 80 °C, 80 Pa and 100 °C, 60 Pa were predominated by terpene hydrocarbons and oxygenated terpenes. Until the operating conditions of MD reached 150 °C and 2 Pa, some non-volatile compounds were concentrated in the final distillate. Moreover, antioxidant activities and the cytotoxic effects on three human cancer cells in final MD distillate were superior to other extracts, and this phenomenon could be mainly supported by the phenols. The MD could be used to prepare ginger distillates with better antioxidant and cytotoxic activities.
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Affiliation(s)
- Li-Xia Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, 300457, P. R. China
| | - Wen-Hua Zhao
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, 300457, P. R. China
| | - Yi-Fei Lu
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, 300457, P. R. China
| | - Chen-Xu Wang
- Key Laboratory of Food Nutrition and Safety, Ministry of Education, Tianjin Key Laboratory of Food Nutrition and Safety, College of Food Science and Technology, Tianjin University of Science and Technology, Tianjin, 300457, P. R. China
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Zhou D, Shi Q, Pan J, Liu M, Long Y, Ge F. Effectively improve the quality of camellia oil by the combination of supercritical fluid extraction and molecular distillation (SFE-MD). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.075] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/21/2023]
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9
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Sahin Ozkan K, Ketenoglu O, Yorulmaz A, Tekin A. Utilization of molecular distillation for determining the effects of some minor compounds on the quality and frying stability of olive pomace oil. Journal of Food Science and Technology 2019; 56:3449-3460. [PMID: 31274913 DOI: 10.1007/s13197-019-03831-5] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 05/07/2019] [Accepted: 05/14/2019] [Indexed: 11/29/2022]
Abstract
The objective of this study was to determine the effects of some minor components such as squalene and mono- and diglycerides (MDG) on the frying stability of olive pomace oil. Refined olive pomace oil was distilled using a falling film type short-path distillation unit at 230 °C under a pressure of 0.02 mbar to remove minor components. Distilled olive pomace oil was introduced with approximately 10,000 mg/kg of squalene and 2.5% of MDG. Fryings were performed 8 times/day at 180 °C for 3 min. Whole frying procedure proceeded for 5 days. Total polar compounds, polymerized triglycerides (PTG), free fatty acids, viscosity, color index, p-anisidine value, smoke point, fatty acid composition and iodine values of the oils were monitored. Results indicated that all criteria except smoke point and iodine value increased in all fractions during fryings. The lowest total polar compound was obtained in distilled olive pomace oil while PTG was the lowest in the MDG added fraction. Lower increases in viscosity and color indexes were recorded in squalene incorporated samples. It was observed that squalene and MDG were not effective on the oxidation rate of unsaturated fatty acids during frying.
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Affiliation(s)
| | - Onur Ketenoglu
- 2Department of Food Engineering, Cankiri Karatekin University, Campus of Uluyazi, Cankiri, Turkey
| | - Asli Yorulmaz
- 3Department of Food Engineering, Adnan Menderes University, Aydın, Turkey
| | - Aziz Tekin
- 4Department of Food Engineering, Ankara University, Ankara, Turkey
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